Usually not worth it; you'll need to gently distill (in proper glass, this is important) the beer like it is done for ABV measurement and measure density of leftovers. Or do quantitative chromatography. You've got to know hands-on chemistry real well for this. Let me know if you need the procedure.
alzymologist
joined 2 months ago
Only once I've got yeast staggered by lemon juice addition, and that happened in secondary fermentation. If there is enough sugar (and, if I recall correctlt, there was added sugar in these ferments), they'll keep going. Acidity that slows them down for real is much higher, like what acetobacteria do. Yeast still thrives in bread starters and combucha, and those are sour!
There you go, now we know the answer for "what was thinking that person who chopped the very last tree on Easter island?"
Gudim and Nazim - best contemporary meme artists!
Was it pulpy? Particles tend to stabilize liquid interfaces.
I make and sell mucrocloning kits in anticipation to see this happen
Then it's effectively braggot. Embrace the froth, you are cookin!
Yeast does this if they are in really sweet spot for sugar, nitrogen, microelements, temperature, and pH. Almost always happens in braggot (once shot into ceiling with lock, was quite a mess), also if you add yeast fertilizer. I think I saw this reported reproducively for slightly over 23C lager yeast. And, well, insufficient headspace might be a problem. Don't worry, at least yet.
Are you boiling them? Why?
Mikrolisäys on toinen mahdollisuus. Voit otta osat paraista chileista, lisätä, jä säylyä sen lasiputkissa talvella. On helpompi kuin näkyy.
Then it'll totally ferment like crazy, I did this with honey and quartered oranges.
Vangers 2.0